Sunday Brunch: Steak Tartare

Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Those who love steak tartare generally have very strong opinions about how it should be served. Ground or chopped, seasoned in the kitchen or at the table; even the array of ingredients that can be included is always in question. This version is an over-arching recipe so that those who haven't quite formed a solid opinion can try a few variations.

Depending on your budget, either eye of round or tenderloin can be used—and truthfully, both can be equally delicious if prepared properly. If you've never made steak tartare before, spring for the tenderloin and have the butcher trim if for you; that way, you won't have to worry about anything other than the final mince and season.

About the author:Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)

Sunday Brunch: Steak Tartare

About This Recipe

Yield:

4

Active time:

15 minutes

Total time:

20 minutes

Special equipment:

Good sharp knife

Ingredients

1 pound eye of round or beef tenderloin

2-4 egg yolks

2 shallots, finely minced

Kosher salt and freshly cracked pepper

anchovy fillets, minced (optional)

Dijon mustard (optional)

Tomato ketchup (optional)

Worcestershire sauce (optional)

Olive oil (optional)

Finely minced capers (optional)

Procedures

1

Trim all the visible fat from the meat, then place in the freezer for 15 minutes, or until just slightly firm. Remove from freezer and cut into slices about 1/8th of an inch thick (or as close and you can manage), then make a small pile and slice once again into thin strips, then finally cut those strips into a very fine dice.

2

Depending on how you are serving your tartar, you can toss this meat with shallots, salt and pepper, then mound onto 4 plates and top with egg yolks; then surround the tartar with little piles of any or all of the optional ingredients so that the diners can season for themselves. Or gently toss all the meat with yolks, shallots, salt and pepper to taste, followed by any or all of the optional ingredients to taste and serve either family style, or on 4 small plates. Any way you choose, to serve remember to have lots of crusty bread or toast points.

Print:

Filed Under:

About the Author

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.